Spanish Kumara Pocket with Chorizo and Romesco

Ingredients

Kumara Pocket

Chorizo Stuffing

1 chorizo sausage

50g roasted red capsicum

¼ red onion

1 tomato

1/3 bag baby spinach

30g feta cheese

To Serve

1 tsp sour cream

15g romesco sauce

1 Tbsp parsley leaves

Have Handy

olive oil

pepper

salt

vinegar

Steps

Cook kumara
Preheat oven to 220°C. Prick kumara a few times with a fork, then place on a lined
oven tray with a drizzle of oil. Season and bake for 25 minutes, or until the skin is
crispy and the flesh is soft enough to pierce with a knife. Turn once during cooking.

Cook chorizo
Slice chorizo sausage in half lengthways. When kumara has 15 minutes cook time
remaining, add chorizo to tray and cook for 12-14 minutes, or until chorizo is crispy.

Finish stuffing
When kumara is cooked and chorizo is crisp, remove from oven. Thinly slice chorizo
and add to bowl with vegetables, along with feta cheese and a drizzle of vinegar.
Drizzle with a little olive oil, toss to combine and season to taste.

Finish kumara
Cut kumara in half lengthways, but not all the way through. Use a spoon to gently
open kumara and fill with chorizo stuffing. Return to oven for about 2 minutes, until
filling is warmed through.

Serve kumara pockets with sour cream, romesco sauce and a garnish of parsley.